RHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEY
Categories Low Fat Vegetarian Quick & Easy Low Cal Lime Raisin Brandy Spring Summer Chill Vegan Rhubarb Simmer Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.
RHUBARB CHUTNEY
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
- Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
RHUBARB CHUTNEY
It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. -Jan Paterson, Anchorage, Alaska
Provided by Taste of Home
Time 20m
Yield about 3 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB-RAISIN CHUTNEY
This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 30m
Yield 9-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
- Reduce heat to low; simmer for 5 minutes.
- Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
- Season with salt and pepper.
- Serve warm or cover and refrigerate.
- Rewarm slightly before using.
Nutrition Facts : Calories 227, Fat 0.2, SaturatedFat 0.1, Sodium 20.4, Carbohydrate 57.8, Fiber 2, Sugar 50.3, Protein 1.3
RHUBARB, ONION, AND RAISIN CHUTNEY
Categories Condiment/Spread Onion Side Low Sodium Raisin Rhubarb Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
RHUBARB CHUTNEY
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice rhubarb. Heat raisins in Muscat and 1/2 cup of water until plump. Heat oil in medium sauce pan, add the mustard seeds, aleppo chili and Lucknowi, cook until fragrant. Add the chopped ginger and sweat. Add slices rhubarb and saute quickly. Add the muscat and the raisins and cook rapidly. Make sure that the rhubarb does not get mashed up. Season with salt and pepper, remove from heat and cool rapidly.
RHUBARB CHUTNEY
Provided by Florence Fabricant
Categories condiments, side dish
Time 45m
Yield 4 half-pints
Number Of Ingredients 9
Steps:
- Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
- Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
- The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)
SPICY RHUBARB CHUTNEY
This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers.
Provided by Diana Adcock
Categories Chutneys
Time 2h
Yield 5-7 half pints
Number Of Ingredients 15
Steps:
- In a large heavy saucepan combine the ingredients of part 1.
- Bring to a boil and stir to dissolve sugar.
- Add the ingredients of part 2.
- Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
- Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.
Nutrition Facts : Calories 493.9, Fat 0.7, SaturatedFat 0.2, Sodium 505.8, Carbohydrate 122.8, Fiber 5.4, Sugar 106.2, Protein 3.1
RHUBARB CHUTNEY
A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers
Provided by Rosie Birkett
Categories Condiment
Time 25m
Number Of Ingredients 6
Steps:
- In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.
Nutrition Facts : Calories 232 calories, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein
HOMEMADE RHUBARB CHUTNEY
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.
- Add rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick and stir in vinegar. Serve with ham or pork and cornichons.
Nutrition Facts : Calories 267 g, Fat 7 g, Fiber 3 g, Protein 2 g
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